6:03 Raw meat is mostly water, so when that cooks off the yield is far less than the weight of the minced meat that went in at the start. She probably also calculates for human error as well as reserves
But that does not explain at all why she called for 2lbs and only cooked half a pound. I really wanna know what she’s thinking there, no sane person needs 4x as much for error
@@monhi64 Likely because the recipe is based on testing, where she might have made a ton of filling to try different techniques, but the individual pocket attempt only used a portion of the filling and that was the one that was settled on. There was probably 10 other attempts with different techniques etc that each used a small amount of the starting filling.
I remembered when David was making pizza dip. Now he’s doing this stuff sayin “you guys found me through Claire’s hot pockets” nah I’m pretty sure most of us are from when buzzfeed spammed the TH-cam home page
Aleyna Inlow I mean I assume lots of people don’t just have needles on hand ready to destroy for pizza rolls but he went through the trouble to make starter, make sauce, buy a new food processor... like the needles were the one really wild thing in the pizza roll process that claire did and he didn’t do it
@@katbarnes3888 idk, it is something deep in him that's immutable though. Doesn't like cream cheese and can pick its flavor out of almost anything that contains it.
@@katbarnes3888 because backnin the days when he was starting this channel tasty was releasing recipes full of cream cheese on a daily basis. So it has become a running gag to hate cream cheese. P.S. I haven't tasted cream cheese in my life but find it repulsive because of tasty videos. 😂😂😂
yea because BA has explained several times they start with a lot of something they make so they can re-use it in testing. the reason Claire made 2lbs of sausage was because she expected failure over the course of the episode
Great video David! I think the reason Claire's sausage recipe uses an excess of sausage is because it's much easier to list the measurements for the spices given this proportion of sausage. Otherwise you're stuck trying to measure 1/10th of the amount of each of the spices, which might be harder to do with measuring tools that home cooks may own.
I think the extra sausage mix is for insurance purposes. Like in case you over cook, or over chop, etc. you can have another go at it without having to start completely over.
The rant re the recipe asking for more meat than is required is kinda valid tho, cause it really doesn't make sense to prep 1 lb of pork when you're only going to use 100 grams. It's a bit strange
Actually from a recipe development standpoint it makes total sense. When you change amounts of base ingredients the ratios of everything else changes but not always equally. For example 1tsp of Spice to 50g of meat wouldn't always taste the same as 2tsp of spice to 100g of meat. Chances are she used an existing recipe for the sausage meat and she didn't want to mess with the ratios. Also you wouldn't be able to measure the amount of spices needed for 100g of meat anyway, it would be way to small an amount to measure accurately.
@@dungeonseeker3087 I get what you're saying. I thought about that too (re possible problems with reducing the ratios of the seasonings). I guess one can just freeze the rest of the sausage or find some other dish to use up the leftovers
hmmm, my guess is they're just following the exact recipe that Claire did. And because Claire was doing a trial and error type cooking, a lot of the extra meat went towards the other batches that did not work.
Gourmet Makes is not meant to be instructional. The recap is simply Claire retracing her steps. You'll see some weird steps pop up like crafting some custom tool that you won't need to replicate.
It was surprising when Claire made them originally that she didn't mention her hometown's popular dish of toasted ravioli. These resemble them quite a bit. Several people noted that in comments at the time.
I just caught this video and I'll pass along a comment I previously made on Claire's video. These sound good, and they're gourmet, and they're a pizza roll, but it's not exactly a version of *the* pizza roll. Claire assumed that the wrapper was supposed to be like pizza dough, but the original Jeno's Pizza Rolls, later acquired by Pillsbury and rebranded as Totino's, were created by the same guy who developed Chun King egg roll snacks, and used the same kind of wrapper--just with a pizza filling instead of cabbage, water chestnut, etc. So if you're going for authenticity, but leveled up, the wrapper would be based on a wheat flour won ton wrapper. Claire's version is closer to what you'd do if you'd heard a description of pizza rolls but never had one of the originals: more like a miniature deep-fried calzone or stromboli.
Strangely enough, I found this channel from Binging with Babish, but you know what I love this channel. You see all these "Try this yourself at home!" and you're like "Yeah I could do that!.... but I'm so... lazy..." and so seeing a channel like this do it genuinely is amazing.
I’ve watched many of your videos before but never subscribed until today and I swear I thought you already had 1 million subs. So I subbed today cause u deserve to have 1 mil subs. I love your videos so much
I found you during my exams. I would study 50 min and then 10 min break and every break I would watch a video. By the end of my exams, I almost watched every single video 😅 btw I passed all my exams so I don’t care I wasted all my time on watching videos of things I’m never gonna make 😅😅😅
I found you (and Adam Ragusea) because so many people in the BATK comments talked about you. Now I have to try Joshua Weissman, cause he comes up in the Adam Ragusea comments section 🤣🤣
4:01 i didn't know that the spatula was an ingridient to wear gloves but any way we are talking about the guy that has a stand mixer and mix things with gloves, but i still like your videos💓💓
David do you have any tips for starting out a cooking channel like this one?? Like what camera and stuff like that. Would a phone work?? Also love your videos keep doing what your doing😁.
I made some starter in September and it's easy to keep going, but it takes some time to make a loaf that's worthy of it. In my case, it took a few months to develop some excellent flavor and a nice, crusty loaf that looked artisanal. That said, I love feeding my starter, using it on other recipes ... a terrific coffee cake, the best banana bread that isn't cloyingly sweet, and pancakes to make your eyes roll back into your head. Once you get your starter going, it's really easy to feed; the hardest part is cleaning up because your bowl and spoons will get all gluey from the mix.
@@callioscope Thanks! Great detail! I think I'll make the starter sometime. I've seen a recipe for waffles with some discard and it sounds really good, and of course, freshly baked bread is always a plus.
I think i'll take a cheat method, and just make some Navajo fry bread and top it with the filling. Trying to find the time to do all that is a bit too daunting for me.
We have more than 1 form for sausage. You saw him make the patty of pork? We'd call that sausage too. It's not just that it's ground pork or meat, it's that it's seasoned in the same way as a sausage. I have a question for you, if you cut open a cased sausage and cooked that meat, is it sausage or not?
you should do a freestyle video... like making what ever you have in your fridge/pantry that day lol that would be cool to see what you would come up with! 👀
6:03 Raw meat is mostly water, so when that cooks off the yield is far less than the weight of the minced meat that went in at the start. She probably also calculates for human error as well as reserves
But that does not explain at all why she called for 2lbs and only cooked half a pound. I really wanna know what she’s thinking there, no sane person needs 4x as much for error
@@monhi64 Likely because the recipe is based on testing, where she might have made a ton of filling to try different techniques, but the individual pocket attempt only used a portion of the filling and that was the one that was settled on. There was probably 10 other attempts with different techniques etc that each used a small amount of the starting filling.
David try a recipe from 100 years ago!!!!!
giorno Giovanna A man of culture I see!
Fellow fans of How To Cook That!!
Or make something even older. Make garum!
Yes!!!
So..pre WWI era recipes?
Last time I was this early Brad had just put his yolks in a ziplock bag
I'd die for Seymour to try to make that dried salty ostrich egg just to have it grated ontop of some pasta 😂😂😂
Omg yes! F the timpano, cured ostrich egg for days!!!!
They said the cured duck eggs taste the best though!
Snowparody but an ostrich egg is... well an ostrich egg. I wanna see him handle that beast 😂
@@snowparody maybe the duck egg sauce by liziqi? The video is very aesthetic
6:37 "50g of freshly grated parmesan cheese"
*continues to measure out 30g*
Gotta watch his health somehow right
I noticed that too :)
@@snowparody God works in mysterious ways
I remembered when David was making pizza dip. Now he’s doing this stuff sayin “you guys found me through Claire’s hot pockets” nah I’m pretty sure most of us are from when buzzfeed spammed the TH-cam home page
But... the very specific part of her recipe and method was using the needles while frying... ???
brandilyon he probably didn’t have any
Yeah. I was waiting for it.
Aleyna Inlow I mean I assume lots of people don’t just have needles on hand ready to destroy for pizza rolls but he went through the trouble to make starter, make sauce, buy a new food processor... like the needles were the one really wild thing in the pizza roll process that claire did and he didn’t do it
Yea and you can get them off Amazon or eBay sterile in a day or two! I buy mine for piercing my friends and they take three days max!
Thats why the end result wasn't that deep brown color, and more chewy
David's serial killer gloves as he smashes that tomato in his hands at 4:13 😂😂😂😱
Bro you didn’t do the needle part
The timpano video is almost one year old, crazy how time flies 😱
Recipe calls for 50g of Parm
David: *measures out only 30g*
Reeeeeeeeeeeeeeeeeeeeeeeeeeeee
when he said im guessing thats how a lot of you guys found me i was just like holy shit ive been watching him for so long hi babies
Lmao I found him bc of the timpano video
Last time i was this early David didn't hate cream cheese
Why does he hate cream cheese? I'm new here lol
@@katbarnes3888 idk, it is something deep in him that's immutable though. Doesn't like cream cheese and can pick its flavor out of almost anything that contains it.
Ate too much of it and probably doesn’t care for the taste
@@katbarnes3888 because backnin the days when he was starting this channel tasty was releasing recipes full of cream cheese on a daily basis. So it has become a running gag to hate cream cheese.
P.S. I haven't tasted cream cheese in my life but find it repulsive because of tasty videos. 😂😂😂
"I don't get it. It hurts my brain" Hahah
Loved that line!
Sometimes I think David doesn't actually watch the BA episodes...
yea because BA has explained several times they start with a lot of something they make so they can re-use it in testing. the reason Claire made 2lbs of sausage was because she expected failure over the course of the episode
@@WednesdayTheClove Yeah but IMO the problem is that they should have given the final result measurements if they want people to try to make it.
8:08 - Delaney! -eyes narrow-
Great video David! I think the reason Claire's sausage recipe uses an excess of sausage is because it's much easier to list the measurements for the spices given this proportion of sausage. Otherwise you're stuck trying to measure 1/10th of the amount of each of the spices, which might be harder to do with measuring tools that home cooks may own.
I think the extra sausage mix is for insurance purposes. Like in case you over cook, or over chop, etc. you can have another go at it without having to start completely over.
can somebody pls make a compilation of david putting the ingredients together on counter before starting cooking
its kinda satisfying to watch
Y'know, David, I really appreciate this sorta content. It's very bingeable during this C-Virus lockdown shiz. Thanks, my dude!
The needle David, THE NEEDLE!!!!
at least he ate it warm
The rant re the recipe asking for more meat than is required is kinda valid tho, cause it really doesn't make sense to prep 1 lb of pork when you're only going to use 100 grams. It's a bit strange
Actually from a recipe development standpoint it makes total sense. When you change amounts of base ingredients the ratios of everything else changes but not always equally. For example 1tsp of Spice to 50g of meat wouldn't always taste the same as 2tsp of spice to 100g of meat. Chances are she used an existing recipe for the sausage meat and she didn't want to mess with the ratios. Also you wouldn't be able to measure the amount of spices needed for 100g of meat anyway, it would be way to small an amount to measure accurately.
@@dungeonseeker3087 I get what you're saying. I thought about that too (re possible problems with reducing the ratios of the seasonings). I guess one can just freeze the rest of the sausage or find some other dish to use up the leftovers
Its really hard to grind tiny amounts of meat.
hmmm, my guess is they're just following the exact recipe that Claire did. And because Claire was doing a trial and error type cooking, a lot of the extra meat went towards the other batches that did not work.
david:
one: I love your voice.
two: your channel is wonderful and I am so glad I found you.
ps. I did find you from the hot pockets episode!
Gourmet Makes is not meant to be instructional. The recap is simply Claire retracing her steps. You'll see some weird steps pop up like crafting some custom tool that you won't need to replicate.
It was surprising when Claire made them originally that she didn't mention her hometown's popular dish of toasted ravioli. These resemble them quite a bit. Several people noted that in comments at the time.
I just caught this video and I'll pass along a comment I previously made on Claire's video. These sound good, and they're gourmet, and they're a pizza roll, but it's not exactly a version of *the* pizza roll. Claire assumed that the wrapper was supposed to be like pizza dough, but the original Jeno's Pizza Rolls, later acquired by Pillsbury and rebranded as Totino's, were created by the same guy who developed Chun King egg roll snacks, and used the same kind of wrapper--just with a pizza filling instead of cabbage, water chestnut, etc. So if you're going for authenticity, but leveled up, the wrapper would be based on a wheat flour won ton wrapper. Claire's version is closer to what you'd do if you'd heard a description of pizza rolls but never had one of the originals: more like a miniature deep-fried calzone or stromboli.
Strangely enough, I found this channel from Binging with Babish, but you know what I love this channel. You see all these "Try this yourself at home!" and you're like "Yeah I could do that!.... but I'm so... lazy..." and so seeing a channel like this do it genuinely is amazing.
Clair is gonna be so mad yours worked without the needle
You should try and make some of Good Mythical Mornings snack smash stuff
Tasty: *uploads video involving cream cheese*
David: *heavily sweats*
I’ve watched many of your videos before but never subscribed until today and I swear I thought you already had 1 million subs. So I subbed today cause u deserve to have 1 mil subs. I love your videos so much
I’ve been binging you for hours ugh you’re awesome
King Arthur Flour makes a great sourdough starter! You can order it online
He is so personable. I just want to hug him and be his best friend
I found you during my exams. I would study 50 min and then 10 min break and every break I would watch a video. By the end of my exams, I almost watched every single video 😅 btw I passed all my exams so I don’t care I wasted all my time on watching videos of things I’m never gonna make 😅😅😅
BA never disappoints
I love the gasp sound effect when david reveals the sponsor discount 😂😂
I found your channel last year a couple of videos before the BA Poptart video. Since then I'm hooked. I just like your sass.
i really enjoy ur videos recently found u and i watch u all the time now
I always wondered about the measurements too!
When my dad was a kid his brother stuck his hand in a meat grinder and my other uncle decided it was a great idea to crank it 👍🏻👍🏻
oh my God
did he lose a finger?
Salim Mishaal part of his middle finger
This looks really great David! Keep up the great content!
This guy loves flannel so much he has a framed flannel on his wall.
Who else thought of Jarvis when he was talking about the freshest coffee you have ever tasted?
When I was skipping it and the screen showed "brewing up your match" I literally misread it as "in march" and I felt legit lost for a second
You are my favorite TH-camr, I love your videos David! ❤️
I found you in recommend. It was a cake based episode for me and i couldnt stop watching...
i was weirdly so hype on your doing a sponsored video - on the up and up ✨
wheres the needle
happy to see a new video! those look super delicious!
I’ve bern here since the early buzzfeed tests❤️
I found you via my sister back in 2018 and have been obsessed since
I love Claire from the Bon Appetit test kitchen.
Your videos always leave me hungry and most of the time I watch, it’s at midnight and then I have to sneak downstairs to get food 😂😂😂
Love the bitterness of coffee that's why I like mine kind of dark, IDK but I'm also a dark chocolate person💁💛
I found you (and Adam Ragusea) because so many people in the BATK comments talked about you. Now I have to try Joshua Weissman, cause he comes up in the Adam Ragusea comments section 🤣🤣
If you like david you should not be disappointed with Joshua
I have sourdough starter, I might try it
Love seeing David's left eyebrow move every once in a while. Lmao
David: say no more!
Me: ... you mean Sey no mour? ..ah he heh
Ok I’ll exit myself I’m sorry
On my Birthday. Thank you
You should make the strawberry rose crepe cake!
currently fighting the stomach flu and that meat grinding b roll really got me 😂😂😭
Omg metric coffee is amazing!! It’s brewed right by where I’m from and it’s so delicious as cold brew, big fan! I saw that bag and freaked a little 😂
I think I will try these but with prerolled filo pastry, it’ll be easier
4:01 i didn't know that the spatula was an ingridient to wear gloves but any way we are talking about the guy that has a stand mixer and mix things with gloves, but i still like your videos💓💓
What happened to david? Did he go on a break ? 🥺
Me, 1 IQ: "when your pizza rolls are done"
David Seymour, 500 IQ: "when your pizza rolls are done *all by yourself* "
Just now discovered your channel somehow. You're like a full on cooking show!! 10/10 need more subscribers
His voice really reminds me of Patrick from the Perks of Being a Wallflower
You totally can eat a bit of the starter! It's good! It's kinda sweet and malty. You just put it in your food... it won't make you sick
David do you have any tips for starting out a cooking channel like this one?? Like what camera and stuff like that. Would a phone work?? Also love your videos keep doing what your doing😁.
You can’t replicate the magic behind a pizza roll David.
You should’ve checked your local pizza shops for starter! We all have it lol
BAs best lasagna vs Matty Matheson’s original best lasagna would be cool to see!
I want to hear what the meat grinder sounds like. Is it crunchy?
just made some pizza and watching you makin' pizza rolls, amazing
MAKE THE TORNADO OMLET PLEASEEEEEEEEEEE
Hi from the Uk. X
As I’m eating a hot pocket 😂👌🏼
I've wanted to try making sourdough starter sometime, but I wasn't sure about it. Is the process of making it easy or something you can do casually?
Its set it and forget it
I made some starter in September and it's easy to keep going, but it takes some time to make a loaf that's worthy of it. In my case, it took a few months to develop some excellent flavor and a nice, crusty loaf that looked artisanal. That said, I love feeding my starter, using it on other recipes ... a terrific coffee cake, the best banana bread that isn't cloyingly sweet, and pancakes to make your eyes roll back into your head. Once you get your starter going, it's really easy to feed; the hardest part is cleaning up because your bowl and spoons will get all gluey from the mix.
It’s easy but requires daily maintenance
@@callioscope Thanks! Great detail! I think I'll make the starter sometime. I've seen a recipe for waffles with some discard and it sounds really good, and of course, freshly baked bread is always a plus.
Aleena Ahmad Joshua Weissman has an entire video on how to make starter and several bread videos
I think Clair like a lot of cooks just like to feel the dough, and you have lot more control.
Pizza rolls? Your inner Peter Parker said it's pizza time
i sub here because David is awesome and reminds me of a more modern "Ferris Bueller" of cooking in the best ways possible.
OMG finally I'm early
You usually upload around 2 am where i live
Haha we posted the same comment
@@hadarfraiman9041 so you live in Israel as well.. I see
Can i suggest perfect pizza from bon Appetit
Joshua Weissman just came out with a pizza rolls recipe, you should do a vs of that with this one!
someone said check out Sorted. ohh please do. i love their work!
Oh lord lol my boyfriend has been on a pizza roll kick since he watched that video on Claire’s pizza rolls!
It’s been a while since you upload a video!!!
What is "GrilledcheeseVR" that's unlisted?
Can you make BA's favorite sandwiches?
Red star yeast makes a instant sourdough starter
i dont understand why this man doesn't get more views on his videos
I think i'll take a cheat method, and just make some Navajo fry bread and top it with the filling. Trying to find the time to do all that is a bit too daunting for me.
why do y'all call ground pork/beef sausage? it's not in a casing, it's still ground meat
We have more than 1 form for sausage. You saw him make the patty of pork? We'd call that sausage too. It's not just that it's ground pork or meat, it's that it's seasoned in the same way as a sausage.
I have a question for you, if you cut open a cased sausage and cooked that meat, is it sausage or not?
any idea on the song @ the end
You should remake Sam The Cooking Guy’s food! Since your branching out & testing other recipes other than Buzzfeed. 😋
you should do a freestyle video... like making what ever you have in your fridge/pantry that day lol that would be cool to see what you would come up with! 👀
OMG, sponsored by coffee! How much better could it get?
I usually skip through partnerships/ sponsors during videos, but... I saw coffee and I stayed.
Was basil from Lyndsey and Phyllis' garden?😂😂